1 baked graham crumb crust
1 pt. vanilla ice cream

Spread ice cream in bottom of pie crust and chill in freezer. 10 inch pan will serve 8.

1 c. canned pumpkin
3/4 c. sugar
1 c. whipping cream
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt

Combine pumpkin and spices. Fold whipped cream into pumpkin mixture. Spread over ice cream. Freeze.

CRUST:

1/4 c. melted butter in pie pan
1 1/2 c. graham cracker crumbs
2 tbsp. sugar

Mix pie pan and press to form crust. Bake 8 minutes. Cool then chill. Double this recipe will make three 8 inch pies.